Baked penne with peas, mushrooms & leek

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Ingredients: 
  • 400g penne
  • 2 tablespoons vegetable oil
  • 50g butter
  • 1 clove garlic, crushed
  • 2 small leeks (400g), sliced thinly
  • 1/3 cup finely chopped fresh chives
  • 2 cups (250g) frozen peas, thawed
  • Béchamel sauce
  • 100g butter
  • 2/3 cup (100g) plain flour
  • 1.25 litres (5 cups) hot milk
  • 2 ½ cups (310g) coarsely grated cheddar cheese
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Preparation: 

Preparation time 15 minutes, cooking time 1 hour 10 minutes.

 

1) Cook pasta in large saucepan of boiling water, uncovered until just tender, drain. Make béchamel.

2) Heat oil and butter in medium frying pan, cook garlic, leek and mushrooms, stirring, until leek softens.

3) Combine pasta and leek mixture in large bowl with chives and peas. Reserve 2/6 cup béchamel sauce for top. Stir remaining sauce into leek mixture.

4) Spoon leek mixture into 3.75 litre (15-cup) ovenproof dish, spread with reserved béchamel sauce.

5) Bake, uncovered in moderate oven about 40 minutes or until browned lightly.

 

Béchamel sauce

Melt butter in medium pan, cook flour, stirring until mixture thickens and bubbles. Gradually stir in milk, stir until sauce boils and thickens. Remove from heat, stir in cheese.

Serves 6, per serving 53.7g fat, 3716kj